Jordanian Shrak Bread

Today we are visiting Jordan, as i continue to search for breads in all the countries i m travelling, here too i looked up for the same and loved this Shrak bread, especially for the way it is cooked. Shrak Is a traditional Bedouin bread that is popular in Jordan and the region as a whole. The bread is thrown to great thinness before being tossed onto a hot iron griddle called Saj that’s shaped like an inverted wok. Also known as markook.

When i was looking to copy the same style of cooking at home, i landed up here, loved the way she has replicated the method using a chinese wok. So, immediately decided to make this bread for our dinner.We paired it with hummus and cream cheese and totally loved the flavors. The first time i made this bread with All Purpose flour, but eh second time i tried with 50% whole meal flour and loved the second time. It is a 100% doable bread at home, try it and enjoy!!

Take both the flours, yeast, honey and salt in the bowl of your food processor, pulse it twice to mix well. Add water slowly and start kneading to make a dough.add oil at the end and knead to get a smooth dough. Transfer the dough on to your kitchen surface/kneading area, and knead for another 5 minutes to get a smooth dough.

Let the dough rest in a well oiled bowl for an hour or until doubled. Once doubled, flip the dough on to a well floured surface , punch it down and divide it into 8-9 equal pieces. Let it rest again, covered with a kitchen towel for another hour for it to double.

Using whole meal and all purpose flour

Now get ready to bake the bread. Take a Chinese wok/Aluminum kadai, flip it upside down over the gas stove and heat it in a high flame. Now flour your rolling surface well, take a ball of dough and roll it out into a thin circle.

First time using All Purpose flour

Take the rolled out carefully and place it over the hot wok and bake it on one side only. It will take around 2-3 minutes for the bread to bake, in that time, you roll out another dough ball and keep it ready.

Once baked, take the bread and keep it covered in a clean kitchen towel until you serve. I served them with hummus,cream cheese and store-bought labneh.

Notes

I tried this bread with both APF alone and a 50-50 mix of APF and Wholemeal flour. We liked the 50-50 better.

APF tends to dry out very fast. So,we had to reheat it for 40 seconds before serving. Whereas, the 50-50 bread, stayed fresh and soft till evening. I made the bread in the afternoon and served it for dinner with some spicy curry. The bread stayed fresh and soft, when covered and kept properly.

You know I also wanted to take up breads but some really gave me hard time, so gave up that sub theme..you have been doing a great job..very nice bread..this is more like the rumali roti making right?..the source link is there..wanted to check that recipe..let me know..